Yip Yap Banana Snaps with Chocolate Chips and Pecans
Nutritional Info
- Servings Per Recipe: 27
- Amount Per Serving
- Calories: 152.9
- Total Fat: 8.3 g
- Cholesterol: 17.1 mg
- Sodium: 50.7 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 1.7 g
- Protein: 2.2 g
View full nutritional breakdown of Yip Yap Banana Snaps with Chocolate Chips and Pecans calories by ingredient
Introduction
From http://foodiefarmgirl.blogspot.com/2008/06/whole-wheat-cookie-recipe-yip-yap.html. From http://foodiefarmgirl.blogspot.com/2008/06
/whole-wheat-cookie-recipe-yip-yap.html.
Number of Servings: 27
Ingredients
-
1 cup butter, softened
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla
2-1/4 cups mashed very, very ripe organic bananas
2 teaspoons baking soda
2 cups all-purpose flour
2 cups white whole wheat flour
1 teaspoon cinnamon
1 teaspoon nutmeg (a little less if freshly ground, which I highly recommend)
1/2 teaspoon ground cloves
1 teaspoon salt
Optional additions (I usually split the batter in half and make two kinds):
2 cups raisins or 2 cups chocolate chips (per whole batch)
2 cup chopped walnuts or pecans (per whole batch)
Directions
Optional additions (I usually split the batter in half and make two kinds):
2 cups raisins or 2 cups chocolate chips (per whole batch)
2 cup chopped walnuts or pecans (per whole batch)
Heat the oven to 350F. Using an electric mixer (I use a hand-held mixer), cream the butter and sugars in a large bowl until light and fluffy, about 1 to 2 minutes. Add the eggs and beat until well combined. Beat in the vanilla.
Combine the baking soda and mashed bananas in a small bowl and let sit for 2 minutes to froth a bit. According to Grandma Capune and Garrett, the baking soda reacts with the acid in the bananas to give the cookies their lift and rise.
Mix the bananas into the butter mixture, then add the flours, cinnamon, nutmeg, cloves, and salt and mix on low speed just until combined. The batter will be more like a thick cake batter than traditional cookie dough.
Stir in the raisins, chocolate chips, and/or nuts. Use a 1/4-cup scoop or 1/4-cup measure to drop cookies onto a parchment-lined baking sheet (I put 6 cookies on a half-size commercial baking sheet).If the batter gets too gooey to handle, put it in the freezer for a few minutes to stiffen up. Bake cookies until nicely browned, about 16 to 20 minutes. Cool on a wire rack.
Store in an airtight container or freeze. I think they taste even better the next day, after the flavors have had a chance to mellow and mingle.
Number of Servings: 27
Recipe submitted by SparkPeople user GRATTECIELLA.
2 cups raisins or 2 cups chocolate chips (per whole batch)
2 cup chopped walnuts or pecans (per whole batch)
Heat the oven to 350F. Using an electric mixer (I use a hand-held mixer), cream the butter and sugars in a large bowl until light and fluffy, about 1 to 2 minutes. Add the eggs and beat until well combined. Beat in the vanilla.
Combine the baking soda and mashed bananas in a small bowl and let sit for 2 minutes to froth a bit. According to Grandma Capune and Garrett, the baking soda reacts with the acid in the bananas to give the cookies their lift and rise.
Mix the bananas into the butter mixture, then add the flours, cinnamon, nutmeg, cloves, and salt and mix on low speed just until combined. The batter will be more like a thick cake batter than traditional cookie dough.
Stir in the raisins, chocolate chips, and/or nuts. Use a 1/4-cup scoop or 1/4-cup measure to drop cookies onto a parchment-lined baking sheet (I put 6 cookies on a half-size commercial baking sheet).If the batter gets too gooey to handle, put it in the freezer for a few minutes to stiffen up. Bake cookies until nicely browned, about 16 to 20 minutes. Cool on a wire rack.
Store in an airtight container or freeze. I think they taste even better the next day, after the flavors have had a chance to mellow and mingle.
Number of Servings: 27
Recipe submitted by SparkPeople user GRATTECIELLA.
